Sunday, June 29, 2014

Cilantro Chicken

I was looking for a new marinade recipe for chicken that I wanted to serve for when Lila and Keith came over for dinner and found this one.
After yoga I went to Wegmans to buy whatever I needed for dinner besides the ingredients for the marinade.

I guess I didn't really read the write up too closely because I bought regular chili sauce instead of the sweet chili sauce that you would get in the Asian section but it still tasted good.  I served it with grilled yellow squash and zucchini and corn on the cob.

Cilantro Chicken

Yield: Serves 6
Prep Time: 15 min Cook Time: 8 min
2 1/2 pounds boneless/skinless chicken thighs, fat trimmed (I used 4 chicken breast halves)
1/4 cup extra virgin olive oil
1/4 cup minced garlic
1/2 bunch fresh cilantro (a big handful)
3/4 to 1 cup sweet chili sauce

1. Place chicken in a large zip baggie.

2. Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long.

3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through.

4. Remove chicken to a platter and brush the sweet chili sauce on top.

*1/4 cup of minced garlic is quite a lot to mince yourself. I like to buy it already minced for this recipe - either fresh or jarred.
*If you are preparing this recipe as gluten-free, just be sure to use a brand of chili garlic sauce that is known to be GF.
*I like to serve this chicken with Easy Coconut Rice.

Here's the link to the original write up

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